Marry Me Crispy Tofu with Gnocchi is a dish that brings together golden, crunchy tofu and soft, pillowy gnocchi in a delightful sauce that’s both creamy and full of flavor. If you love a meal that feels a little fancy but is actually super simple to make, this one’s a winner. The tofu has that perfect crispy edge that contrasts beautifully with the gnocchi’s tender bite.
I love making this when I want something special but easy—plus, it’s a great way to show tofu some love if you’re used to just tossing it in a stir-fry. The sauce is the real star here, with herbs and a little kick that make every bite feel bright and comforting. My little tip? Don’t rush the tofu crisping stage; it makes all the difference and keeps it from getting soggy when mixed with the sauce.
This dish is one I come back to again and again, especially on evenings when I want cozy food without a ton of fuss. I usually serve it with a simple green salad or some roasted veggies on the side to keep things fresh. Sharing Marry Me Crispy Tofu with Gnocchi with friends always gets smiles, and it’s one of those meals that somehow feels like a treat without being over the top.
Key Ingredients & Substitutions
Firm Tofu: The star here is tofu pressed well to get it nice and crispy. If you’re in a pinch, extra-firm tofu works best to hold its shape. You can swap tofu with tempeh for a nuttier flavor.
Gnocchi: Store-bought gnocchi is a huge time-saver, but homemade adds a softer texture and freshness. If gnocchi isn’t available, try small potato dumplings or even boiled baby potatoes.
Coconut Cream or Heavy Cream: Coconut cream adds richness and a subtle sweetness that balances the spices. For dairy-free, stick to coconut cream or a cashew cream. Heavy cream works well if dairy is fine for you.
Tomato Paste & Spices: Tomato paste gives deep umami flavor. Smoked paprika adds gentle smokiness, and chili flakes bring warmth. You can adjust chili to your heat preference or skip if you want it milder.
How Do You Get Tofu Perfectly Crispy Without It Sticking?
Crisping tofu is all about patience and prep:
- Press the tofu well: Remove as much water as you can to get it really dry. This helps the tofu crisp up better.
- Use a hot non-stick or cast-iron pan: Heat your oil until shimmering before adding tofu. This reduces sticking.
- Don’t move the tofu too soon: Let each side cook undisturbed for a few minutes to develop that golden crust.
- Turn carefully: Use a thin spatula to flip the cubes gently to keep them intact.
These simple steps make tofu have a satisfying crunch while staying soft inside. It’s worth waiting for!
Equipment You’ll Need
- Large non-stick or cast-iron skillet – I prefer this for getting the tofu crispy and making the sauce in the same pan.
- Slotted spoon – helps flip and remove tofu without breaking it apart.
- Medium pot – perfect for boiling gnocchi quickly and easily.
- Mixing spoon or spatula – for stirring the sauce and combining everything smoothly.
- Measuring cups and spoons – to keep your ingredients just right.
- Knife and cutting board – for chopping garlic, shallot, and garnishes.
Flavor Variations & Add-Ins
- Protein swap: Use tempeh or chickpeas instead of tofu for different textures and flavors.
- Cheese options: Top with vegan Parmesan or crumbled feta for extra richness.
- Veggie boost: Add sautéed spinach, bell peppers, or zucchini to make it more colorful and nutritious.
- Spice ups: Increase chili flakes or add a dash of cumin or curry powder for a new flavor twist.
Marry Me Crispy Tofu with Gnocchi
Ingredients You’ll Need:
- 14 oz (400g) firm tofu, pressed and cut into cubes
- 1 package (16 oz/450g) gnocchi, store-bought or homemade
- 2 tbsp olive oil, divided
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup vegetable broth
- 1/2 cup coconut cream or heavy cream
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp red chili flakes (adjust to taste)
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh microgreens or basil for garnish
Time Needed:
This dish takes about 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes. It’s a quick and satisfying meal perfect for busy weeknights.
Step-by-Step Instructions:
1. Prepare the Tofu:
First, remove excess water from the tofu by wrapping it in a clean towel and placing something heavy on top for at least 15 minutes. Then, cut the tofu into roughly 1-inch cubes. This helps the tofu crisp up nicely later.
2. Crisp the Tofu:
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer, and let them cook without moving for 3-4 minutes until the bottoms are golden and crispy. Carefully flip the cubes to crisp all sides evenly. Once crispy, remove tofu from the skillet and set aside.
3. Cook the Gnocchi:
While tofu cooks, bring a pot of salted water to a boil. Add the gnocchi and cook according to the package instructions (usually 2-3 minutes until they float to the top). Drain and set aside.
4. Make the Sauce:
In the same skillet used for tofu, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and finely chopped shallot for 1-2 minutes until fragrant. Add the halved cherry tomatoes and cook until they soften, about 3-4 minutes.
5. Add Flavorings:
Stir in the tomato paste, smoked paprika, dried oregano, and red chili flakes. Cook for another minute to bring out the flavors.
6. Pour in Liquids:
Add the vegetable broth and coconut cream (or heavy cream). Stir to combine and let the sauce simmer for 3-4 minutes until slightly thickened. Season with salt and freshly ground black pepper to taste.
7. Combine Tofu and Gnocchi:
Return the crispy tofu and cooked gnocchi to the skillet with the sauce. Gently toss everything together so the tofu and gnocchi are well coated. Cook for another 2 minutes to warm through.
8. Serve and Garnish:
Transfer the mixture to serving bowls and garnish with fresh microgreens or basil leaves for a pop of fresh color and flavor. Enjoy this creamy, comforting dish!
Can I Use Frozen Tofu for This Recipe?
Yes, you can! Thaw frozen tofu completely and press out excess moisture before cooking. Freezing often makes tofu firmer and more absorbent, which can actually help with crispiness.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the tofu, cook the gnocchi, and make the sauce separately, then store them in the fridge for up to 2 days. Reheat gently on the stove, stirring to combine and warm through.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat to maintain tofu crispness, or in the microwave if you’re in a hurry.
What Can I Substitute for Gnocchi?
If gnocchi isn’t available, try small boiled potatoes, tortellini, or even cooked dumplings. They all pair well with the creamy tomato sauce and crispy tofu.